Bushra Griffith
Bondon cheese is a French cheese from the Normandy region, mostly made in the Rouen area. It is a mild cream cheese that can be made with either cow's or goat's milk. The earliest reference to Bondon cheese I could find was in an 1895 newspaper, which stated that it was largely made in the country districts around Rouen.
| Characteristics | Values |
|---|---|
| Date first made | 1895 |
| Place of origin | Normandy, France |
| Place of origin (more specific) | Rouen, Normandy |
| Milk used | Cow's milk |
| Milk used (alternative) | Goat's milk |
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What You'll Learn
- Bondon cheese is made in Normandy, mostly in the Rouen area
- It can be made with either cow's or goat's milk
- It is a mild cream cheese
- Bondon cheese is made by heating milk to 20°C, adding calcium chloride solution and hard curd starter culture
- The milk mixture is then covered and left to stand for 24 hours
Bondon cheese is made in Normandy, mostly in the Rouen area
Bondon cheese is a French cheese made in Normandy, mostly in the Rouen area. It is produced entirely from cow's milk, although it can also be made with goat's milk. Bondon is a mild cream cheese, and it is made by heating milk to 20°C, adding calcium chloride solution and hard curd starter culture, and then letting it stand for 24 hours. The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE in what is now Kuyavia, Poland, although there is no conclusive evidence indicating where cheesemaking originated.
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It can be made with either cow's or goat's milk
Bondon cheese is a French cheese from the Normandy region, specifically the Rouen area. It is a mild cream cheese that can be made with either cow's or goat's milk. The flavour will vary depending on the type of milk used.
Bondon cheese is made by heating milk to 20°C and then removing it from the heat and adding a Calcium Chloride solution. The Hard Curd Starter Culture is then added and mixed well. The mixture is then covered and left to stand for 24 hours in a warm place, ensuring the temperature does not drop below 20°C.
Bondon cheese is a small cheese, with seven to nine units made from one gallon of average milk. The milk is set at a low temperature and the curd takes a long time to coagulate. When the curd is ready, it is removed and placed in a strainer-cloth stretched over a vessel resembling a washing tub.
The origins of cheesemaking are uncertain, but it is believed to predate recorded history, with the earliest proposed dates ranging from around 8000 BCE when sheep were first domesticated. There is also a legend about an Arab trader who discovered cheese by storing milk in a container made from an animal's stomach, resulting in the milk turning to curd and whey. The earliest archaeological evidence of cheesemaking dates back to 5500 BCE in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been found.
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It is a mild cream cheese
Bondon cheese is a mild cream cheese. It is made in Normandy, mostly in the Rouen area. It is produced entirely from cow's milk, although it can also be made with goat's milk, which gives it a different flavour. Bondon is a very small cheese, with seven to nine units made from one gallon of average milk. The milk is set at a low temperature and the curd takes a long time to coagulate. It is removed when it fits a strainer-cloth stretched over a vessel resembling a washing tub.
Bondon is an important industry among the very small farmers and cottagers of Normandy. It is easy to make and delicious. To make Bondon cheese, you need to place your milk in a medium pot and heat it by direct heat to 20°C. You then remove it from the heat and add the Calcium Chloride solution, stirring well. Next, you add the Hard Curd Starter Culture and mix well. Finally, you cover it and let it stand for 24 hours, undisturbed and in a warm place, ensuring that the temperature of the milk mixture does not drop below 20°C.
Bondon cheese has been made since at least 1895, when it was mentioned in a newspaper. It is likely that it has been made for much longer than this, as cheese is an ancient food whose origins predate recorded history. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated.
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Bondon cheese is made by heating milk to 20°C, adding calcium chloride solution and hard curd starter culture
Bondon cheese is a French cheese from the Normandy region, mostly made in the Rouen area. It is a mild cream cheese made from cow's or goat's milk. The milk is heated to 20°C, and then calcium chloride solution is added and stirred well. Next, the hard curd starter culture is added and mixed well. The mixture is then covered and left to stand for 24 hours in a warm place, ensuring the temperature does not drop below 20°C.
Bondon cheese is produced entirely from milk, and is an important industry for small farmers and cottagers in the Rouen area. The milk is set at a low temperature, and the curd takes a long time to coagulate. When the curd is ready, it is removed and placed in a strainer-cloth stretched over a vessel resembling a washing tub.
Bondon cheese is extremely small, with seven to nine units made from one gallon of average milk. The process of making Bondon cheese is simple and straightforward, and the resulting cheese is delicious.
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The milk mixture is then covered and left to stand for 24 hours
Bondon cheese is a French cheese from the Normandy region, mostly made in the Rouen area. It is a mild cream cheese made from cow's or goat's milk. The milk mixture is then covered and left to stand for 24 hours, undisturbed and in a warm place. It is important to ensure that the temperature of the milk mixture does not drop below 20°C. The milk is set at a low temperature and the curd takes a long time to coagulate. It is removed when it fits a strainer-cloth stretched over a vessel resembling an ordinary washing tub.
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Frequently asked questions
Bondon cheese was first made in the Normandy region of France, mostly in the Rouen area.
Bondon cheese is made from cow's milk or goat's milk.
The milk is heated to 20°C and then mixed with a Calcium Chloride solution and a Hard Curd Starter Culture. It is then covered and left to stand for 24 hours in a warm place.
